Name: 30-Minute Mediterranean Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: Mediterranean
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Celery Stalk; Napoleon Co. Grille Garlic Cloves; Marinated Boneless Skinless Chicken Breast; McCormick Gourmet™ Italian Bruschetta Seasoning Mix; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced; SIGNATURE SELECTS Artichoke Hearts, Quartered, in Brine; Kraft Stove Top Low Sodium Stuffing Mix for Chicken with 25% Less Sodium; Baby Zucchini Squash; SIGNATURE SELECTS Garbanzo Beans; Cal-Organic Farms Organic Green Kale Bunch; David's Kosher Salt; Signature Farms Lemon Juice; Morton & Bassett Spices Cayenne Pepper

To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7-8 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic, chicken, evenly sprinkle with Italian seasoning, pepper, and sauté for about 3 minutes, or until chicken is about two-thirds of the way cooked through; stir nearly constantly to ensure even cooking.

Add the tomatoes and juice, artichokes, chicken broth, optional zucchini, and boil about 5 minutes, or chicken is cooked through.

Add the beans, kale, turn off the heat, and allow kale to wilt, about 1 to 2 minutes.

Taste the soup and add salt to taste. Depending on your preference for salt, and how salty your ingredients were (the  stock, tomatoes, beans), the amount of salt will vary.

Optionally add the lemon juice, cayenne pepper (read the blog post while I highly recommend both), and serve immediately.

30-Minute Mediterranean Chicken Soup

Serves 10

10 mins prep

20 mins cook

30 mins total

What you need

How to make